Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mushroom lasagne. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mushroom Lasagne is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mushroom Lasagne is something that I have loved my entire life. They’re nice and they look fantastic.
This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. This is the perfect dish for my husband.
To get started with this recipe, we must prepare a few components. You can have mushroom lasagne using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mushroom Lasagne:
- Make ready mushrooms (I used chestnut, portobello and white)
- Prepare brown onions
- Prepare garlic (yes, really!)
- Get olive oil
- Prepare oregano
- Prepare salt
- Get ground black pepper
- Make ready mascapone
- Take milk
- Take large handful grated cheese
- Get small handful grated Parmesan
- Take Basil (optional garnish)
Try this mushroom lasagne for an easy vegetarian entertaining idea. This mushroom and tarragon lasagne is a great vegetarian twist on a family favourite. I recognise that this act means the 'watching what I eat' should come into play immediately but the way I see it… be normal until you set the date. Spinach and fresh mushrooms fill this meat-free lasagna.
Steps to make Mushroom Lasagne:
- Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently)
- Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften.
- Meanwhile, slice the mushrooms.
- Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper.
- Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!
- Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each.
- Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed.
- Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan.
- Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!
Cottage cheese and ricotta cheese add a rich and creamy texture. This is probably the easiest vegan lasagna you'll ever make and one of the most delicious! No need to pre-cook the noodles - they soften as it bakes. They are hearty meals that the whole family can enjoy while talking and laughing around the dinner table. Mushroom lasagne is a little different recipe than meat lasagne, but no less tasty.
So that is going to wrap this up with this exceptional food mushroom lasagne recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
